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Recipes
Pasta Salad
By KeyIngredient
Cook pasta; drain; cook vegetables Combine drained pasta and vegetables with remaining ingredients in large bowl
- 16 oz uncooked bow ties, rotini, ziti or other shaped pasta
- 1 bag (16 oz) birds eye frozen mixture broccoli, cauliflower and carrots
- 1 cup Italian, creamy Italian or favorite salad dressing
- 1 bunch green onion, thinly sliced
- 1 cup pitted ripe olives, halved (optional)
Potato-Parmesan Pie - WW
By KeyIngredient
1.Cook potatoes until fork tender – reserve 1/3 c cooking liquid 2
- 2 # peeled Yukon gold potatoes – cut into 1 1/2 in chunks
- 1 T bread crumbs
- 2 tsp olive oil
- 1 small onion – chopped
- 2 tsp garlic – chopped
- 1/3 c cooking liquid from potatoes
- 1/4 c parmesan
- 1/2 tsp salt
- 1/4 pepper
- 1/3 c shredded low-fat Cheddar cheese
- 2 beaten large egg whites
- 1 T olive oil
- 1 tsp chopped fresh rosemary
Candy Bar Apple Salad Recipe
By KeyIngredient
This creamy, sweet salad with crisp apple crunch is a real people-pleaser
- 1-1/2 cups cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 4 large apples, chopped (about 6 cups)
- 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
Morning Wife Saver
By KeyIngredient
Add ham, bread and cheese to 9 x 13 pan
- 3 cups of ham, cubed
- 3 cups of French bread, cubed
- 1/2 lb grated cheddar
- 2 Tbsp flour
- 1 tsp dry mustard
- 6 eggs
- 2 cups whole milk
Classic Lemon Tart
By KeyIngredient
The flavours of a French-style lemon tart have never been so easy to achieve
- Cardamom Cookies
- 1 cup (250 mL) all-purpose flour
- 1 ⁄3 cup (75 mL) rice flour
- 1 tsp (5 mL) ground cardamom
- Pinch salt
- 2 ⁄3 cup (150 mL) unsalted butter, softened
- 1 ⁄3 cup (75 mL) granulated sugar
- Marinated Blueberries
- 2 cups (500 mL) blueberries
- 3 tbsp (45 mL) granulated sugar
- 3 tbsp (45 mL) water
- Two 3-inch (8 cm) strips lemon rind
- 1 ⁄4 cup (50 mL) blackcurrant nectar, such as Ribena
- Easy Lemon Pudding
- 1 can (300 mL) condensed milk
- 1 1⁄4 cups (300 mL) sour cream
- 4 tsp (20 mL) finely grated lemon zest (about 2 lemons)
- 2 ⁄3 cup (150 mL) freshly squeezed lemon juice (about 3 lemons)
- Garnish
- 18 blueberries
- 6 curls lemon zest
- Serve With
- 6 oz (175 mL) Limoncello liqueur
Four-Cheese Lasagna
By KeyIngredient
Heat oven to 350°F. Brown meat with onions in large skillet
- 1 lb. extra-lean ground beef
- 1 onion, chopped
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1 /2 cup KRAFT Grated Parmesan Cheese, divided
- 1 egg, beaten
- 1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 /2 tsp. dried oregano leaves
- 12 lasagna noodles, cooked
Smashed Potato Cakes
By KeyIngredient
In large dutch oven combine potatoes and water to cover
- 6 c. 1" cubed Yukon gold potatoes
- 3 1/2 c. Panko crumbs, divided
- 1 large egg lightly beaten
- 1/2 c. shredded cheddar
- 1/2 c. cooked & crumbled bacon
- 1/2 c. chopped green onions
- 1/4 c. butter
- 1/4 c. sour cream
- 1 clove garlic minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. EVOO
Easter Basket Cake
By KeyIngredient
•Heat oven to 350°F (180°C ) for shiny metal pan or 325°F (160°C) for dark or non-stick baking pans
- Ingredients:
- 1 pkg (510 g) Betty Crocker* Super Moist Golden, French Vanilla or White Cake Mix
- Water, vegetable oil and eggs as called for on cake mix package
- 1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting (any variety)
- 1 cup (250 mL) shredded coconut
- Green food colouring
- Candy Easter eggs
Pumpkin Ice Cream Pie - WW
By KeyIngredient
1.Mix first 3 ingredients until sugar is dissolved
- 1/3 c canned pumpkin puree
- 2 T brown sugar
- 1 tsp pumpkin pie spice
- 1 1/2 c slightly softened low-fat vanilla frozen yogurt
- 1 (6oz) chocolate pie crust
- 1 1/2 c orange sherbet
- 1 1/2 c slightly softened low-fat vanilla frozen yogurt
- 1 1/2 c light cool whip
- 3 slices naval oranges
asian noodle salad
By KeyIngredient
Directions Prepare veggies and place in a bowl (except avocado and mango)
- dressing:
- shredded Napa cabbage
- green onion
- cilantro
- mint
- red pepper; sliced thin
- mango
- avocado
- sesame seeds; toasted
- any Asian noodle (Pippa suggests lo mein)
- 1 tsp fish sauce
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 1/4 cup lime juice
- 2 tsp sesame oil
- 1/4 cup olive oil or sunflower oil